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Gâteau Bigarreau
Ingredients
1˝ lb whiteheart cherries
For cake
3 eggs
4˝ oz caster sugar
3 oz plain flour (well sifted with a pinch of salt)
For filling
Good Ľ pint double cream (lightly whipped), or pastry cream
2 tablespoons praline
For glaze
3 tablespoons apricot jam
3 tablespoons redcurrant jelly
1-2 tablespoons water
For decoration
Extra praline, or almonds (browned and chopped)
Shallow 8-inch diameter cake tin
Method
Set oven at 350°F or Mark 4. Grease tin, put a disc of paper at bottom, sugar and flour it.
Break eggs into a bowl and whisk in sugar gradually. Stand bowl over a pan of hot water or use an electric mixer (without heat) and whisk steadily until mixture is white and thick. Fold in flour and turn mixture into prepared tin. Bake in pre-set oven for 25-30 minutes.
Stone the cherries. Put the jam, jelly and water into a pan, simmer gently until smooth, then strain and cool. Fold praline into the whipped, or pastry, cream.
When cake is cool, split in two and sandwich with praline cream. Brush top with glaze and cover with cherries; brush again thickly with warm glaze. Press praline (or almonds) round sides.
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